Peaches and Cream Dutch Baby Potato Pancake

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: Makes 2 servings
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


  • 3 pcs Eggs, large
  • 115 grams 2% Milk
  • 40 grams US Standard Potato Granules
  • 15 grams Sugar
  • 1 grams Salt
  • 3 grams Vanilla Extract
  • 25 grams Butter, melted
  • 6-8 pcs Peach Slices
  • 5 grams Powdered Sugar
  • 10 grams Almond Slivers
  • Whipped Cream


  1. Preheat oven to 200C.
  2. Bring all the ingredients to room temp and blend in a blender until smooth.
  3. Melt the 2 tbsp. of butter in a hot cast iron skillet.
  4. Pour in the batter and arrange the peaches and almond slivers in the pan.
  5. Sprinkle a little sugar over the peaches and then place the pan straight into the oven and cook for around 15 minutes or until puffy and golden brown.
  6. Serve with Whipped cream, a dusting of powdered sugar and maple syrup.


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